I have been lucky enough to have worked as a pastry chef in some great establishments and hotels and have had the privilege of cooking for royalty...
A frangipane (almond cream) filled tart is timeless and just perfect when served while it's still warm. All kinds of fruits, such as stone fruits and berries,...
Originally created as a way to utilise stale cake, lamingtons are now a national staple and a favourite on Australia day....
We love the snowflakes on this pretty Christmas cake. Traditionally, we would use a rich fruit cake, but a mud cake would do just as well....
Kirsten Tibballs of Melbourne's Savour Chocolate and Patisserie School demonstrates how to make perfectly presented chocolate lollipops....
Mary Reid from Merivale Cakes & Crafts demonstrates how to use moulds and piping to create stunning wedding cakes with intricate lace detail....
Serge says: “This is my version of a set cheesecake, as opposed to a baked one. It is lighter but, make no mistake, it is still quite...
This delicious tart is from Bernard Chu of LuxBite...
This Strawberries and cream mousse cake is from the Puckles Family Bakehouse...
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